Description
Fully cooked beef cocktail sausages with potatoes, onion, garlic butter, and a later addition of green beans.
Prep: 15 minutes | Servings: 4 generous or 6 smaller portions
Low-start route: 5–6 hours LOW, then approximately 45–90 minutes HIGH with fresh beans.
High route: 2½–3½ hours HIGH, then approximately 45–90 minutes HIGH with fresh beans.
Ingredients
Scale
- 14–16 ounces fully cooked beef cocktail smokies, thawed if previously frozen
- 1½ pounds baby potatoes, cut into similar-size pieces
- 1 pound fresh green beans, trimmed
- 4 tablespoons melted butter
- 3 garlic cloves, minced
- 1 small yellow onion, sliced
- ½ cup low-sodium beef broth
- 1 teaspoon Italian seasoning
- Salt to taste, up to about ½ teaspoon
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- Put potatoes and onion in a 5- to 6-quart slow cooker. Add dry seasonings, using salt cautiously.
- Scatter smokies over the potatoes.
- Combine butter, garlic, and broth; pour over the ingredients.
- Cover and cook on LOW 5–6 hours or HIGH 2½–3½ hours, until potatoes are nearly tender. Allow longer if still hard.
- Add beans and stir gently. Switch to HIGH if needed and cook another 45–90 minutes, until beans and potatoes are tender. Alternatively, steam beans separately and fold in before serving.
- Follow sausage package heating directions. Taste the juices and adjust seasoning.
- Serve with a little cooking liquid and optional parsley.
Storage: Refrigerate shallow portions within 2 hours and use within 3–4 days. Freeze up to 2 months for quality. Reheat leftovers to 165°F.
Illustrative calories: Approximately 300–380 per serving for six portions, or 450–570 for four portions, before optional additions. Check actual sausage labels.